Restaurant Petrus

“Only the best natural ingredients are used to create dishes as they should be.”

Chef Ricardo Chaneton

Naturally passionate

Chef Ricardo Chaneton

Chef Ricardo Chaneton is no stranger to working in the kitchens of fine dining restaurants. Before joining Restaurant Petrus, he was the chef de cuisine of the Michelin two-starred Mirazur, which was founded by Chef Mauro Colagreco, in France. While working together, the two chefs travelled to many places and presented their culinary flair to the world. One of these epicurean tours included a sojourn at Restaurant Petrus during Shangri-La’s 2015 International Festival of Gastronomy. Through his seven-year tenure under Chef Colagreco’s leadership, Chef Chaneton developed a unique way of cooking. Since then, he has made a splash in Hong Kong's fine dining scene.

Chef Chaneton developed a fondness for cooking at a young age. He decided to enrol in a culinary school to further polish his craft while gaining ample professional experience in the evening by working at a number of restaurants. In 2008, he got his break as chef de partie at French fine dining restaurant Le Gourmet at the Intercontinental Tamanco, Caracas, which is considered one of the best restaurants in Venezuela. A year later, he took an apprenticeship at the Michelin-starred Quique Dacosta in Spain, before moving to Menton to join Mirazur.